Rocket & Pear Salad

Peppery rocket against sweet, thin-sliced pear is a classic for a reason. Add toasted walnuts, shaved Parmesan and a balsamic drizzle and you have a starter that looks composed but assembles in four easy steps.

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Ingredients

• 100 g fresh rocket (arugula)
• 1 ripe pear, thinly sliced
• 50 g toasted walnuts, roughly chopped
• 50 g shaved Parmesan cheese
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze or balsamic vinegar
• Salt & freshly ground black pepper, to taste

Ingredient notes & easy swaps

Rocket: 100 g is about four big handfuls. Younger leaves are milder; mature rocket brings real pepper, which is exactly what the sweet pear is there to balance. Freshly picked rocket has the best bite — it's a fast, cut-and-come-again grower indoors.

Pear: ripe but still firm so the slices hold their shape — beurre bosc and williams both behave well. Slice thinly and late; cut pear browns like apple does.

Walnuts: toasting is not optional in spirit — raw walnuts taste flat next to toasted ones. A dry pan, a few minutes, constant movement.

Parmesan: shave it off the block with a vegetable peeler for proper ribbons.

Balsamic glaze: thicker and sweeter than straight balsamic vinegar; the vinegar works too, just sharper and thinner.

Method

1. Assemble the salad: Place the rocket in a large bowl and add the thinly sliced pear.
2. Add toppings: Sprinkle the toasted walnuts and shaved Parmesan over the salad.
3. Dress the salad: Drizzle with olive oil and balsamic glaze, then season with salt and pepper to taste.
4. Serve & enjoy: Toss gently to combine, then serve fresh as a starter or side dish!

Tips for success

• Slice the pear just before assembling so it stays pale and crisp.
• Dress lightly and at the last minute — rocket wilts faster than most leaves.
• Let the toasted walnuts cool before they go on, or they soften the leaves they touch.
• Build it on a platter rather than in a deep bowl; the toppings stay on show instead of sinking.

Storage and make-ahead

Rocket keeps 2–3 days washed and well dried in an airtight box lined with paper towel. Toast the walnuts and shave the Parmesan a day ahead if you like — both hold fine in sealed containers.

The pear and the dressing are last-minute jobs, and a dressed rocket salad doesn't keep at all. If lunch leftovers are the goal, store components separately and assemble per plate.

Variations

• Apple instead of pear — a crisp, tart apple gives the same sweet-crunch contrast.
• Cheese swap — creamy goat's cheese or a little crumbled blue instead of Parmesan.
• Same leaf, different job — surplus rocket becomes the rocket pesto.
• Softer base — halve the rocket with butter lettuce for a gentler salad: see the butter lettuce salad.

Rocket & pear salad FAQ

Is rocket the same as arugula?

Yes — rocket is the Australian and British name, arugula the American one. Same plant, same pepper.

How do I make rocket taste less bitter?

Use younger leaves, and lean on the classic balancers: sweet fruit, fat (oil, cheese, nuts) and a little acid. This salad is that formula on a plate.

Can I use balsamic vinegar instead of glaze?

Yes. It's thinner and sharper, so use a light hand — or simmer it gently for a few minutes to reduce it into your own glaze.

Which pears are best in salad?

Ripe-but-firm eating pears that slice cleanly: beurre bosc and williams are reliable picks. Very soft pears taste lovely but collapse.

Grow the rocket yourself

Rocket is a fast, forgiving crop indoors and tastes far punchier fresh-cut. Our rocket (arugula) growing guide covers it end to end, and the Smart Grow Box keeps the supply coming. Cut rocket regrows in weeks, so one sowing covers a season of salads.